• Combine the dry ingredients
• In a very large bowl, whisk together the flour, baking powder, and salt until evenly blended. Take a moment here—this ensures the baking powder is evenly distributed so every batch cooks the same.
• Cut in the shortening
• Add the shortening to the bowl. Using a pastry blender, fork, or clean fingertips, cut the shortening into the flour mixture until it resembles coarse crumbs. You shouldn’t see large chunks—everything should look evenly sandy with small pea-sized bits.
• Finish and check texture
• Run your hands through the mix and break up any remaining shortening clumps. The finished mix should feel dry, light, and uniform.

Storing the Tortilla Mix

• Transfer the finished mix to an airtight container (large jar, food-grade bucket, or sealed container).
• Label with the name and date.

Storage Options

• Cool pantry: 3–4 months
• Refrigerator: 6 months
• Freezer: up to 12 months
• Because this mix contains shortening, cooler storage extends freshness and prevents off flavors.
• Shake or stir the mix before using if it has been stored for a while.

To Make Tortillas (Per Batch)

• Each batch uses 2 cups of dry tortilla mix and makes 15 tortillas.
• Ingredients
• 2 cups tortilla mix
• 1 cup water
• Instructions
• Place 2 cups of tortilla mix in a bowl.
• Add the water and stir until a soft dough forms.
• Knead lightly just until smooth—do not overwork.
• Divide dough into 15 small balls.
• Cover and let rest 10–15 minutes. This relaxes the dough and makes rolling easier.

Cooking the Tortillas

• Heat a dry griddle or skillet over medium-high heat until very hot.
• Roll each dough ball as thin as possible using a rolling pin or tortilla press.
• Cook tortillas on the dry griddle for about 2 minutes per side, or until light brown spots appear.
• Flip once; tortillas should puff slightly.
• If it takes longer than 2 minutes per side, your griddle is not hot enough.
• Stack cooked tortillas in a clean towel to keep warm.